Antibacterial activity of textiles, Agar method

We offer comprehensive test packages for verifying the quality of type II and type IIR face masks according to the EN 14683 standard. The tests included in the packages are required to label face masks with the CE marking. Medical face masks are divided into Types I and II according to their bacterial filtration efficiency. Type I masks are not intended for healthcare professionals, but for the public to prevent the spread of infectious diseases. Type II masks are further classified based on whether they are splash-resistant (Type IIR) or not (Type II). To comply with the European Standard EN 14683, Type II face masks must undergo the following quality tests: Bacterial filtration efficiency (BFE) - The ability of the face mask to filter the bacterium Staphylococcus aureus. The BFE is expressed as the percentage of colony-forming units (cfu) that have passed via aerosol through the facemask. If a face mask consists of two or more areas with different characteristics, these areas will be tested separately., Breathability (Differential pressure) - The amount of differential pressure required to draw air through a measured surface area at a constant flow rate., Microbial cleanliness (Bioburden) - The measurement of colony forming units per gram as per EN ISO 11737-1., Biocompatibility - The medical face mask manufacturer shall complete a biocompatibility evaluation according to ISO 10993-1 as a surface device with limited contact. The applicable toxicology testing regimen shall also be determined.. In addition to the above, Type IIR masks require the following test: Splash resistance - Performed according to ISO 22609, this test determines the ability of a face mask to resist penetration of splashes of liquid at different pressures.. The lower displayed price applies to the Type II mask test package, while the higher price also includes the splash resistance test required for Type IIR masks.

Determination of certain aromatic amines derived from azo dyes in accordance with the standard EN 14362-1.

This test measures the air permeability of fabrics according to standard EN ISO 9237. Most types of fabrics, including industrial fabrics for technical purposes, nonwovens, and made-up textile articles, are suited for the test. The result will be given in l/m²/s, expressing the amount of air that passes through a square meter of fabric in one second.

This test determines the distortion of a woven fabric in which the weft yarns are perpendicular to the warp yarns.

This test is used to detect optical brighteners with UV light according to an in-house method. Optical brightening agents (OBAs) are often added to fabrics by manufacturers to increase their perceived whiteness or brightness.

IMO 2010 FTP Code Part 8 testing for upholstered furniture is used to assess the suitability of materials for maritime use. The results can be used for type approval (wheel mark). The testing is performed on the actual product or a small-scale test chair consisting of the cover and filling components of the product. Materials needed for the test are as follows x 3: Cover: 800 mm x 650 mm, Back-filling: 450 mm x 300 mm x 75 mm , Seat-filling: 450 mm x 150 mm x 75 mm. During the cigarette test, a cigarette is lighted and positioned axially along the junction between the seat and the back. The test assembly is not allowed to smolder after one hour from the beginning of the test. In the burner tube test, a burner tube with a propane flame is allowed to burn for 20 seconds, positioned axially along the junction between the seat and the back. No flaming or progressive smoldering is allowed to continue for more than 120 seconds after the removal of the burner tube.

Phthalates are a group of chemicals widely used as plasticizers, which make plastics more flexible and durable. They have also been used as additives in products such as cosmetics and personal care items. Several phthalates have been identified as endocrine-disrupting agents or as chemicals toxic to reproduction. Exposure to phthalates can occur through: Oral exposure Food: Exposure occurs via migration from food packaging., Children's toys: Children often put toys in their mouths.., Inhalation: Breathing in dust from vinyl flooring or fragrances (like perfumes) can cause exposure to phthalates via inhalation., Skin contact: Phthalates present in cosmetics, lotions, and soaps can be absorbed through the skin.. For other listed matrices apart from cosmetics, the analysis package covers the following substances included in the REACH Authorization List: Substance Abbreviation CAS number Diisobutyl phthalate DIBP 84-69-5 Dibutyl phthalate DBP 84-74-2 Benzyl butyl phthalate BBP 85-68-7 Bis(2-ethylhexyl) phthalate DEHP 117-81-7 Di(n-octyl) phthalate DNOP 117-84-0 Diisononyl phthalate DINP 68515-48-0 Diisodecyl phthalate DIDP 26761-40-0 Products that contain restricted phthalates in concentrations higher than 0.1% may be removed from the market. The analysis package for cosmetic products contains the following phthalates: Substance Abbreviation CAS number Bis(2-ethylhexyl) phthalate DEHP 117-81-7 Benzyl butyl phthalate BBP 85-68-7 Dibutyl phthalate DBP 84-74-2 Diisononyl phthalate DINP 68515-48-0 Di(n-octyl) phthalate DNOP 117-84-0 Diisodecyl phthalate DIDP 26761-40-0 All the above-mentioned substances are prohibited in cosmetic products (Annex II of Regulation (EC) No 1223/2009).

Laboratory analysis for determining the total number of colony-forming units of bacteria, bacterial spres count as well as yeast and molds in dry market pulp, paper, and paperboard after disintegration. NOTE: Please note that while preparing the samples for shipping, please use aluminum foil/ envelopes/ self-closing plastic bags to protect the samples. Samples can be wrapped as such in aluminum foil, in ready-to-use sterile envelopes, or in self-closing bags, which are commercially available.

Standard ISO 22196 outlines a method for evaluating the antibacterial activity of plastics and other non-porous surfaces. The procedure involves inoculating the sample with a specified concentration of bacteria, typically Staphylococcus aureus or Escherichia coli, and incubating it under controlled conditions. After incubation, the number of viable bacteria on the test surface is compared to that on an untreated control surface. The difference is quantified as a logarithmic reduction, indicating the level of antibacterial activity. This method is widely recognized as reproducible and consistent, making it a reliable tool for assessing the efficacy of antibacterial treatments in industries such as healthcare, packaging, and consumer products. The lower end of the price range applies to testing with one bacterial strain, while the higher end includes analyses with both S. aureus and E. coli.

Shelf life refers to the time between the production date and the "best before" or "use by" date of a product. In the EU, the date of minimum durability is mandatory food information for almost all packaged foods, supplements, and feed products. During the product's shelf life, when stored according to instructions, the product should: Not pose a microbiological hazard to the consumer. Microbiological risks are usually more prevalent in perishable products, such as raw meat and dairy, but must also be accounted for with more stable products with a longer shelf life. , Not pose a chemical hazard to the consumer. Certain toxins may accumulate in the product due to microbiological activity. It is also possible that the packaging material is not fully compatible with the contents, causing contaminants to leach into the food or feed., Retain all relevant characteristics, such as nutritional value, consistency, and flavor. . There are various approaches to assessing the stability of food products over their intended shelf life: Sensory analysis can be used to assess the retention of sensory properties, such as flavor and odor., Nutritional analyses, measurement of water activity, and pH give information about changes in composition. They can also be used to assess microbiological stability and risks., Nutrient level monitoring is necessary for products containing vitamins and other nutrients to ensure that nutrient levels are maintained throughout the shelf life., Fat oxidation parameters, such as peroxide, p-Anisidine, and TOTOX value, can be used to assess the oxidative stability of fat-containing foods. Fat oxidation parameters can, in some cases, also explain a downward trend in sensory quality.. Shelf life studies can be conducted in real-time using the storage conditions described in the packaging. Alternatively, accelerated studies in elevated temperature and/or relative humidity can be performed to approximate the shelf life within a shorter time frame. In addition to the best-before or use-by date, the period after opening can also be determined. Every shelf life study is unique, and the testing conditions, duration, and analyzed parameters are chosen based on product characteristics and related risks. For more information and a quote tailored to your product, please contact us through the form below.